Chicken Tomato Vegetable Stew with Zucchini, Carrots, and Herbs

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes

Quick Ingredients

• 2 tbsp olive oil
• 1 1/2 lb (680 g) boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1 medium yellow onion, diced
• 3 medium carrots, sliced into 1/4-inch coins
• 4 cloves garlic, minced
• 1 tbsp tomato paste
• 1/2 cup (120 ml) dry white wine (optional) or extra broth
• 1 can (28 oz / 794 g) crushed tomatoes
• 4 cups (960 ml) low-sodium chicken broth
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 bay leaf
• 2 medium zucchini, sliced into 1/2-inch half-moons
• 2 tbsp chopped fresh parsley
• 1 tbsp lemon juice (optional)

Do This

• 1) Sear salted, peppered chicken in olive oil over medium-high heat until browned (about 6–8 minutes total); transfer to a bowl.
• 2) Sauté onion and carrots in the same pot over medium heat until the onion softens (6–7 minutes).
• 3) Stir in garlic and tomato paste; cook 1 minute.
• 4) Deglaze with wine (or broth) and scrape up browned bits (1–2 minutes).
• 5) Add crushed tomatoes, broth, oregano, thyme, bay leaf, and chicken; simmer gently 20 minutes.
• 6) Add zucchini; simmer 8–10 minutes until tender-crisp and chicken reaches 165°F (74°C).
• 7) Finish with parsley and optional lemon juice; taste and adjust salt, then serve hot.

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Why You’ll Love This Recipe

• Light but satisfying: A brothy tomato base that still feels hearty thanks to tender chicken and vegetables.
• Weeknight-friendly: One pot, straightforward steps, and a flexible ingredient list.
• Big flavor from simple ingredients: A quick sear plus herbs and tomato paste build depth fast.
• Great for leftovers: The flavors settle in beautifully by the next day.

Grocery List

• Produce: 1 medium yellow onion, 3 medium carrots, 2 medium zucchini, 4 cloves garlic, 1 lemon (optional), fresh parsley
• Dairy: Grated Parmesan, for serving (optional)
• Pantry: Olive oil, kosher salt, black pepper, tomato paste, 1 can crushed tomatoes (28 oz), low-sodium chicken broth, dried oregano, dried thyme, bay leaf, dry white wine (optional)

Full Ingredients

Chicken and Seasoning

• 1 1/2 lb (680 g) boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
• 1 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 2 tbsp olive oil

Vegetables and Aromatics

• 1 medium yellow onion (about 10 oz / 280 g), diced
• 3 medium carrots (about 8 oz / 225 g), sliced into 1/4-inch coins
• 4 cloves garlic, minced
• 2 medium zucchini (about 12 oz / 340 g total), sliced into 1/2-inch half-moons

Tomato Broth and Herbs

• 1 tbsp tomato paste
• 1/2 cup (120 ml) dry white wine (optional) or 1/2 cup (120 ml) chicken broth
• 1 can (28 oz / 794 g) crushed tomatoes
• 4 cups (960 ml) low-sodium chicken broth
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 bay leaf
• 1 tbsp lemon juice (optional, for brightness at the end)

To Finish and Serve

• 2 tbsp chopped fresh parsley
• Grated Parmesan, for serving (optional)
• Crusty bread, rice, or buttered noodles, for serving (optional)

Step-by-Step Instructions

Step 1: Prep the ingredients

Dice the onion, slice the carrots, mince the garlic, and slice the zucchini into 1/2-inch half-moons. Cut the chicken thighs into 1 1/2-inch pieces so they cook evenly.

Pat the chicken dry with paper towels (this helps it brown instead of steaming). Season with 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper.

Step 2: Brown the chicken for deeper flavor

Heat a large Dutch oven or heavy-bottomed pot (about 5–6 quarts) over medium-high heat for 2 minutes. Add 2 tablespoons olive oil.

Add the chicken in a single layer (work in 2 batches if needed so you don’t crowd the pot). Cook until nicely browned, about 3–4 minutes per side (about 6–8 minutes total). The chicken does not need to be fully cooked yet.

Transfer the browned chicken to a bowl and set aside.

Step 3: Sauté the onion and carrots

Reduce heat to medium. Add the diced onion and sliced carrots to the same pot. Cook, stirring occasionally, until the onion is softened and turning translucent, about 6–7 minutes.

If the pot looks dry, add 1 tablespoon of water or broth to help loosen the browned bits.

Step 4: Bloom the garlic and tomato paste

Add the minced garlic and cook for 30 seconds, stirring constantly so it doesn’t burn.

Stir in the tomato paste and cook for 1 minute. This quick “toasting” step mellows the raw taste and boosts the stew’s savory depth.

Step 5: Deglaze and build the broth

Pour in the 1/2 cup (120 ml) wine (or 1/2 cup broth). Use a wooden spoon to scrape up any browned bits from the bottom of the pot. Simmer for 1–2 minutes to reduce slightly.

Add the crushed tomatoes, 4 cups chicken broth, dried oregano, dried thyme, and bay leaf. Stir well.

Step 6: Simmer until the chicken is tender

Return the browned chicken (and any juices in the bowl) to the pot. Bring the stew to a gentle simmer over medium-high heat, then reduce to low to maintain a steady, gentle simmer.

Cover partially (lid slightly ajar) and simmer for 20 minutes, stirring once or twice.

Step 7: Add zucchini and finish the stew

Stir in the sliced zucchini. Continue simmering, partially covered, for 8–10 minutes, or until the zucchini is tender but not mushy.

Check the chicken for doneness: it should reach 165°F (74°C) on an instant-read thermometer.

Turn off the heat. Stir in the chopped parsley and, if using, the 1 tablespoon lemon juice to brighten the broth. Taste and adjust with additional salt and pepper as needed. Remove the bay leaf before serving.

Pro Tips

• Don’t skip drying the chicken: Dry surface = better browning = more flavor in a light broth.
• Add zucchini near the end: It keeps a pleasant bite and fresh color instead of turning soft.
• Control thickness: For a lighter stew, keep it as written. For a slightly thicker body, simmer uncovered for the last 5–10 minutes.
• Use low-sodium broth: Tomatoes vary in saltiness; low-sodium broth gives you control at the end.
• Brighten to taste: The lemon juice is optional, but a small splash makes the tomato flavor taste fresher.

Variations

• Spicy version: Add 1/4–1/2 teaspoon crushed red pepper flakes with the garlic.
• More herb-forward: Add 1 teaspoon chopped fresh rosemary (or 1/2 teaspoon dried) with the broth, then finish with extra parsley.
• Beans for extra heft: Stir in 1 can (15 oz / 425 g) cannellini beans, drained and rinsed, during the last 10 minutes of simmering.

Storage & Make-Ahead

Let the stew cool to room temperature for no more than 2 hours, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stove over medium-low heat until steaming hot and the chicken reaches 165°F (74°C). You can also microwave in covered bursts, stirring in between.

To freeze, cool completely and freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. For make-ahead prep, chop the onions and carrots up to 24 hours in advance and store refrigerated; slice zucchini just before cooking for best texture.

Nutrition (per serving)

Approximate, per 1/6 of recipe (without bread/rice/noodles): 330 calories, 32 g protein, 18 g carbohydrates, 14 g fat, 5 g fiber, 650 mg sodium.